CHRISTMAS CHERRY BARS
These festive Christmas cherry bars are soft, buttery, and packed with sweet cherry pie filling. Perfect for holiday cookie trays or potlucks, they’re easy to slice, serve, and share with a crowd.
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 cans 21 oz each cherry pie filling
- ½ teaspoon almond extract optional
- Powdered sugar for dusting optional
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 15x10-inch baking pan.
Make the Batter:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla (and almond extract, if using). Gradually mix in flour and salt.
Assemble Bars:
- Spread ⅔ of the batter into the prepared pan. Spoon cherry pie filling evenly over the batter. Drop the remaining batter by spoonfuls over the top.
Bake:
- Bake for 35–40 minutes or until the top is lightly golden. Cool completely in the pan.
Serve:
- Once cooled, dust with powdered sugar if desired. Cut into bars and serve.
Notes
Make Ahead:
Bake and cool the bars completely, then store them in an airtight container at room temperature for up to 3 days. Customizing the Flavor:
Swap cherry filling with blueberry or raspberry for a twist. Add a drizzle of icing for an extra festive touch. Serving Suggestions:
Serve on holiday platters, at cookie exchanges, or with coffee for a cozy winter dessert. Allergy-Friendly Options:
To make dairy-free, substitute butter with plant-based alternative. Storage Tips:
Keep leftover bars in a sealed container. For longer storage, freeze in layers with parchment paper for up to 2 months.
Bake and cool the bars completely, then store them in an airtight container at room temperature for up to 3 days. Customizing the Flavor:
Swap cherry filling with blueberry or raspberry for a twist. Add a drizzle of icing for an extra festive touch. Serving Suggestions:
Serve on holiday platters, at cookie exchanges, or with coffee for a cozy winter dessert. Allergy-Friendly Options:
To make dairy-free, substitute butter with plant-based alternative. Storage Tips:
Keep leftover bars in a sealed container. For longer storage, freeze in layers with parchment paper for up to 2 months.